You could top these off with some warm maple syrup. Sauteed sausage patties or fried, thick-cut bacon would be a good accompaniment.
Servings: 24 pancakes
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup sugar
- 1 large egg
- 2 large egg yolks
- 1/2 stick (4 tablespoons) unsalted butter, melted and cooled, plus 1 to 1 1/2 teaspoons unsalted butter for the griddle or skillet
- 1 1/3 cups whole milk, plus more as needed
- 3/4 teaspoon vanilla extract
- 1 large tart apple, peeled, cored and shredded (about 2/3 cup)
- 1/3 cup coarsely chopped walnuts, lightly toasted and cooled completely
- Confectioners' sugar, for garnish
In a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg and sugar. Set aside.
In a medium bowl, add the egg, egg yolks, melted butter, milk and vanilla extract and whisk to blend. Pour the egg mixture over the flour mixture and stir just until the dry ingredients are incorporated. Add the apple, walnuts and stir to combine.
Heat a griddle or large skillet over medium heat. Add the remaining 1 to 1 1/2 teaspoons butter or just enough to lightly coat the surface. Place tablespoon-size puddles of batter on the hot griddle at least 2 1/2 inches apart. Cook until the underside is golden and just a couple of bubbles appear on the top, then flip and cook until cooked through, a total of 2 to 3 minutes. The pancakes should be lightly golden and slightly puffed. Repeat with the remaining batter.
If the batter stiffens in the meantime, gently stir in additional milk, 1 to 2 tablespoons at a time, to restore its original consistency.
Serve the pancakes straight off the griddle, sprinkled with confectioners' sugar.
Adapted from cookbook author Lisa Yockelson.
Tested by Judith M. Havemann.
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